Beef Udon is a soul-warming dish that’s both hearty and fast. This recipe is simple, satisfying, and packed with flavor, and it all comes together in one pot with ingredients you probably already have. Perfect for cozy nights or quick dinners that feel like comfort food, this beef udon recipe brings together tender noodles, savory plant-based beef, and a broth that’s absolutely addictive.
Table of contents
What Is Beef Udon?
Beef udon is a classic Japanese noodle soup featuring thick, chewy udon noodles in a rich broth, traditionally topped with thin slices of beef.
While the original version uses sliced meat, I’ve created a twist on the traditional by using plant-based beef for a modern take that doesn’t sacrifice taste or texture.
The essence remains the same: a warming, umami-packed noodle bowl with deep, savory flavors that feels like a hug in a bowl.
Ingredients for the Best Results
To create the full-bodied broth that defines good beef udon, I lean on a combination of soy sauce, garlic, white vinegar, brown sugar, and vegetable broth. These bring the sweet-savory balance and a gentle tang that makes each bite better than the last.
The plant-based beef soaks up all that umami goodness, giving it depth and heartiness.
And of course, ready-to-eat udon noodles make the whole thing incredibly quick—no boiling or extra pots needed.
How to Make Beef Udon
It starts with a quick sauté of garlic in hot vegetable oil until fragrant—this is where the flavor begins. Next, the plant-based beef joins the pan, soaking in all that garlicky richness. Once it browns and caramelizes slightly, remove from the pot.
Next, pour in the soy sauce, a splash of white vinegar, a pinch of brown sugar, and vegetable broth. This transforms into a savory-sweet broth with just enough acidity to keep things bright.
Once the broth simmers and the flavors meld, the udon noodles go in. Since they’re ready to eat, they only need a minute or two to loosen up and soak in that broth.
Stir everything together, let it heat through. Add the beef to the udon and it’s ready to serve. The aroma alone will have you reaching for a bowl before it even hits the table.
Tips and Tricks for Leftovers
Leftover beef udon is a gift. The broth gets even better overnight as the flavors deepen.
I recommend storing the noodles and broth separately if you know you’ll have extras—this keeps the noodles from getting too soft.
Just reheat everything together when you’re ready, and maybe even toss in a little extra splash of soy sauce or broth to refresh the flavors.
Ideas for Variations and Uses
This dish is flexible and fun to play with. Sometimes I add sliced green onions or a soft-boiled egg on top for extra richness.
You could stir in some baby spinach or bok choy toward the end for a pop of green. If you’re into spice, a spoonful of chili garlic oil or a sprinkle of shichimi togarashi gives it a delicious kick.
And while it’s fantastic on its own, I’ve also served it alongside gyoza or pickled veggies for a more complete meal.
Frequently Asked Questions About Beef Udon
Yes! Frozen udon works wonderfully—just make sure to cook or thaw them according to package directions before adding to the broth.
Plant-based beef is a meat alternative made from ingredients like soy, pea protein, or wheat gluten. If that’s not your thing, feel free to swap in regular beef or even tofu for a different twist.
Stored properly, it’ll stay fresh in the fridge for up to 3 days. Just be sure to reheat gently to keep the noodles from turning mushy.
Not by default! The base recipe is savory and slightly sweet. But you can absolutely make it spicy by adding chili paste or hot sauce to your taste.
If gluten is a concern, look for gluten-free soy sauce and use gluten-free udon noodles. Just check your labels to be sure!
Other recipes you need to taste
I’d love to hear how your beef udon turned out! Did you add any of your own twists?
Leave me a comment below and don’t forget to give it a star rating—it really helps others find the recipe.
And if you snap a photo of your cozy noodle bowl, share it with me on Instagram or Facebook. Tag me—I can’t wait to see your creations!
Beef Udon
Beef Udon is a comforting dish that’s both filling and quick to make. This recipe is simple, satisfying, and bursting with flavor, and it all comes together in one pot with ingredients you probably already have. Perfect for cozy nights or quick dinners that feel like comfort food, this beef udon recipe combines tender noodles, savory plant-based beef, and a broth that’s hard to resist.
Ingredients
- 8 oz ready to eat Udon noodles
- 7 oz plant based beef
- 4 cloves garlic, pressed
- 2 tablespoons soy sauce
- 1 cup vegetable broth
- 1 tablespoon white vinegar
- 3 teaspoon bown sugar
- 1 tablespoon vegetable oil
- salt, pepper to taste
Instructions
- The dish begins with sautéing garlic in hot vegetable oil until fragrant, releasing its flavorful essence.
- Then, plant-based beef is added to the pan, absorbing the garlic richness. Once browned and caramelized, the beef is removed.
- Soy sauce, white vinegar, brown sugar, and vegetable broth are added to the pan, creating a savory-sweet broth with a just-right level of acidity.
- Udon noodles are gently placed into the pot and simmer until soft and absorb the broth.
- All ingredients are stirred together to heat the dish thoroughly. The beef is gently incorporated into the udon, ready to be served.
Notes
Stored properly, it’ll stay fresh in the fridge for up to 3 days. Just be sure to reheat gently to keep the noodles from turning mushy.
Nutrition Information:
Yield: 2 Serving Size: 1.5 cupsAmount Per Serving: Calories: 388Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 1556mgCarbohydrates: 28gFiber: 1gSugar: 8gProtein: 31g